These Vegan Oreo Cupcakes with Oreo Frosting are dairy-free, eggless, and full of vanilla and cookies and cream flavor. These are the perfect cupcakes to make for the Oreo lover in your life.
I LOVE adding Oreos into baked goods. They are the ultimate crowd-pleaser. I love making a Vegan Oreo Cake for a celebration, or a Vegan Cookies and Cream Pizookie for a casual cozy dessert, or even Oreo Whoopie Pies! You name it, Oreos are good in it.
Usually my Oreo desserts lean chocolatey, so with these Vegan Oreo Cupcakes, I wanted to keep it more vanilla and cookies and cream. And they are so delicious! Soft vanilla cake batter is folded with crushed Oreos, then topped with vegan cookies and cream frosting.
Dare I say, these are the perfect vegan cupcake?
Canola Oil: Canola oil keeps these vegan cookies and cream cupcakes light and moist. You can substitute for any neutral oil, like grapeseed oil or avocado oil. But don't substitute coconut oil.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work!
Vegan Butter: Be sure to use a vegan butter that comes in stick form in the frosting. The kind that comes in a tub will be too soft. I like Country Crock Plant Butter Sticks.
Oreos: Be sure to get original Oreos- not double stuffed!
You will need a stand mixer or a hand mixer to mix the Vegan Oreo Frosting. You will not be able to get it light and fluffy mixing by hand.
Step 1. Mix the sugar, non-dairy milk, canola oil and vanilla together.
Step 2. Add the flour, baking powder and salt and whisk to form the batter.
Step 3. Add the chopped Oreos and fold them into the batter.
Step 4. Portion the Oreo cupcake batter into a prepared muffin pan and bake.
How to Make the Frosting
The Vegan Oreo Frosting puts these cupcakes over the top! Its light, fluffy and full of cookies and cream flavor. Here is how to make it:
Step 1. Cream the vegan butter until smooth. Then, add the powdered sugar and mix until combined. Next add the vanilla and non-dairy milk and mix until light and fluffy.
Step 2. Fold crushed Oreos through the frosting and thats it! Frost the cupcakes with Vegan Oreo Frosting.
How to Frost the Cupcakes
To frost these Vegan Oreo Cupcakes, you can spread the frosting on with a butterknife or an offset spatula, or pipe the frosting on with a pastry tip.
I used a large round tip to pipe the frosting on.
Place the cupcakes into an airtight container and store in the refrigerator for up to 4 days. Allow the cupcakes to come to room temperature before serving.
Yes! To use store bought frosting for this recipe, use one can of vanilla frosting and fold the crushed Oreos into it, then frost the cupcakes as desired.
Expert Tips and Tricks
When making the frosting for these, scrape the bowl down with a rubber spatula after each step. This will ensure you are left with a lump-free buttercream.
Also for the frosting, be sure to crush the Oreos really well. If the cookies are left too large, it will be hard to frost the cupcakes.
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Vegan Oreo Cupcakes
- 1 Stand Mixer or Hand Mixer with paddle attachment
- 2 Large Bowls
- 1 Whisk
- 1 Rubber Spatula
- 1 Cupcake Pan
- 12 Paper Liners
For the Cupcakes
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt half this amount if using table salt
- 1 Cup Granulated Sugar
- ¾ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 2 teaspoon Vanilla Extract
- 1 Cup Chopped Oreos see note
For the Vegan Oreo Frosting
- 1 Cup Vegan Butter
- 3 ½ Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 tablespoon Non-Dairy Milk
- ½ Cup Finely Crushed Oreos see note
- 6 Oreos, cut in half optional
- Preheat oven to 350* F. Line a cupcake pan with 12 paper liners.
- In a medium bowl, combine the flour, baking powder and salt. Whisk to combine.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large bowl, combine the granulated sugar, non-dairy milk, canola oil and vanilla. Whisk until combined.1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract
- Add the dry ingredients into the wet ingredients and whisk just until the batter comes together.
- Add the chopped oreos and use a spatula to fold them into the batter.1 Cup Chopped Oreos
- Use a scoop or a spoon to fill each cupcake liner ⅔ of the way full with batter.
- Bake in a 350* for 22-25 minutes or until a toothpick inserted into the center of a cupcakes comes out with a few moist crumbs attached.
- Allow to cool completely before decorating.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the vegan butter until completely smooth.1 Cup Vegan Butter
- Add the powdered sugar and mix on low until combined. Add the vanilla and mix on low until incorporated. Stop and scrape the bowl down with a rubber spatula.3 ½ Cups Powdered Sugar, sifted, 1 teaspoon Vanilla Extract
- Turn the mixer on low and add the non-dairy milk and mix until the frosting is light and fluffy. Then add the crushed Oreos and mix until evenly distributed.1 tablespoon Non-Dairy Milk, ½ Cup Finely Crushed Oreos
Frost the Cupcakes
- Frost the cupcakes using either a butter knife, mini offset spatula or by piping the frosting on. Then top each cupcake with half of an Oreo.6 Oreos, cut in half